Daring Cooks Stacked Green Chile and Chicken Enchiladas

Bunnee of Anna+Food and I had the privilege of hosting a worldwide fiesta for May’s Daring Cooks Challenge! We chose a Stacked Green Chile & Grilled Chicken Enchilada recipe using tomatillos. Knowing that not everyone worldwide would be able to find tomatillos, we encouraged the Daring Cooks to create a Mexican dish worthy of a Cinco de Mayo celebration using any homemade Mexican style enchilada sauce recipe.

I absolutely loved this recipe and made it several times. The tomatillos add a touch of tartness to the sauce, which is a nice contrast to the spiciness of the peppers. Making tortillas was optional, but I bought a tortilla press and made both corn and flour tortillas. For my first batch, I made small 4 inch corn tortillas and made four mini stacks in a 9×13 baking dish. The recipe is a bit time consuming, but definitely worth it and it’s easy to make over two days or to do part of it in the morning and finish it up in the evening.

I owe a big thank you to my co-host Bunnee who is such a wonderful, sweet person and was so great to work with. I could not have asked for a better partner. Also, a big thank you to Lis of La Mia Cucina and Ivonne of Cream Puffs in Venice, co-founders of the Daring Kitchen, for creating such a wonderful site to meet other bakers/cooks worldwide and share our adventures with each other.

1. Roasting the Anaheim chiles is a critical part of the Green Chile sauce. More information about how to do this is included below, but please resist the temptation to rinse the chiles to remove the skin or seeds. You will lose lots of flavor if you do this!!

2. If using a broiler to roast the chiles, lining the broiler pan or baking sheet with foil greatly simplifies the clean-up process!

3. You may want to consider using gloves when peeling and removing seeds from the chiles. I keep a set of gloves in the kitchen for just that purpose. All it takes is one hand to the eye or nose for a lot of pain to set in!

Be sure to season your filling if you are not using boneless, skinless grilled chicken. While the sauce is flavorful, the chicken or other filling you use should be seasoned if you are not using boneless, skinless grilled chicken.

Preparation time: Below are the approximate prep times for each step of the process. The sauce is the most time-intensive, but it can be made ahead and several of the steps can be done simultaneously. See additional information below for more preparation times and tips.

Roasting/preparing chiles and tomatillos: 30 - 60 min.

Assembling/simmering enchilada sauce: 30 min.

Grill chicken: 10 - 15 min.

Assembly/ baking enchilada stacks: 30 min.

Equipment required:

• Grill, broiler, or gas stove to roast Anaheim chiles

• Grill, broiler, or saucepan to cook tomatillos

• Bowl and plastic wrap to cover the bowl or a paper bag to steam Anaheim chiles

• Blender or food processor to puree tomatillos (or very finely chop)

• Small frying pan (for frying tortillas)

• Baking dish – either one large (10x15 inch) or individual gratin dishes

• Cheese grater

• Knives for cutting chicken and roasted chiles

• Spoons for stirring sauce

• Tongs are helpful for turning chiles as they roast, chicken as it grills and tortillas as they fry

Roasting Fresh Chiles

1. Coat each chile with a little vegetable oil. If you are doing only a couple chiles, using the gas stove works. For larger batches (as in this recipe), grilling or broiling is faster.

2. Lay the oiled chiles on the grill or baking sheet (line pan with foil for simpler clean-up). Place the grill or broil close to the element, turning the chiles so they char evenly. They should be black and blistered.

3. As they are completely charred (they will probably not all be done at once), remove them to a bowl and cover with plastic, or close up in a paper bag. Let them rest until they are cool.

4. Pull on the stem and the seed core MAY pop out (it rarely does for me). Open the chile and remove the seeds. Turn the chile skin side up and with a paring knife, scrape away the skin. Sometimes it just pulls right off, sometimes you really have to scrape it.

5. DO NOT RINSE!

Green Chile Sauce

1. Put a medium saucepan of water on to boil and remove the papery outer skin from the tomatillos. Boil the tomatillos until soft, 5 to 10 minutes. You can also grill the tomatillos until soft.

2. Drain and puree in a blender or food processor.

3. Return the tomatillos to the saucepan along with the chicken broth, chopped green chiles, minced onion, oregano, garlic, salt and pepper.

4. Bring to a boil over medium-high heat and then reduce the heat and simmer for 10 minutes.

5. Add the cornstarch/water mixture and stir well. Simmer, stirring occasionally, until the sauce is thickened and reduced to 4-5 cups, another 10-15 minutes.

6. Adjust seasonings and add hot sauce if you want a little more heat.

Stacked Green Chile and Grilled Chicken Enchiladas

1. Heat a gas grill to medium high or build a medium-hot charcoal Coat the chicken with olive oil and season well with salt and pepper. Preheat oven to 450 degrees.

2. Grill the chicken until just cooked through, 4-5 minutes a side for boneless chicken breasts.

3. Cool and then slice into thin strips or shred.

4. In a small skillet, heat 3 tablespoons oil over medium-high heat until very hot. Dip the edge of a tortilla into the oil to check – it should sizzle immediately.

5. Using tongs, put a tortilla into the pan and cook until soft and lightly brown on each side, about 15-20 seconds per side (at the most).

6. Drain on paper towels.

7. Add oil as needed and continue until all 12 tortillas are done.

8. In a baking dish large enough to hold four separate stacks of tortillas, ladle a thin layer of sauce.

9. Lay four tortillas in the dish and ladle another ½ cup (4 ounces/112 grams) of sauce over the tortillas.

10. Divide half the chicken among the first layer of tortillas, top with another ½ cup of sauce and 1/3 of the grated cheese.

11. Stack another four tortillas, top with the rest of the chicken, more sauce and another third of the cheese.

12. Finish with the third tortilla, topped with the remaining sauce and cheese.

13. Bake until the sauce has thickened and the cheese melted, about 20 minutes. Let rest for 5-10 minutes.

14. To serve, transfer each stack to a plate. Spoon any leftover sauce over the stacks and sprinkle with cilantro, if you wish. The stacks may also be cooked in individual gratin dishes.

Additional Information:

Roasting chiles: Whether you roast the chiles on a grill, under the broiler, or use the gas burner element on your stove will affect the time it takes. If you do all the chiles at once on a grill or using the broiler, it will take 15- 30 minutes, plus time to steam (10 minutes) and time to peel and remove seeds (20 minutes).

Cooking tomatillos: If you boil the tomatillos, it will take 5 -10 minutes. If you grill them, it will take 2-5 minutes. If you broil them, it will take 8-12 minutes. This can be done the same time the chiles are roasting. After they are cooked, they need to be pureed, which takes a few seconds in a blender.

Cooking chicken: If you grill your chicken, it takes about 5 or 6 minutes per side for boneless chicken breasts- depending on thickness of breasts. Other pieces (thighs, for example) or bone-in chicken will take longer. If you roast your chicken, a bone-in breast takes about 30 minutes (depending on size). Be sure chicken is done but not overcooked, since it will be in the oven in the last stage of the recipe. http://kalynskitchen.blogspot.com/2007/05/how-to-make-juicy-grilled-chicken.html

Pour hot water over masa harina, cover and let sit 30 minutes. Add (additional) cool water 1 tablespoon at a time until the dough is soft but not sticky. Divide the dough into 15 balls and cover with plastic wrap.

Heat a large (two burner) ungreased griddle or two large skillets, one on medium-low and one on medium-high.

Put a ball of dough between two sheets of plastic. If you don’t have a tortilla press, press to a 5-6” circle using a heavy frying pan or bread board or other heavy, flat object. Put the tortilla into the cooler pan or cooler end of the griddle. The tortilla will probably stick, but within 15 seconds, if the temperature is correct, it will release. Flip it at that point onto the hotter skillet/griddle section. In 30-45 seconds, it should be dotted with brown underneath. Flip it over, still on the hot surface and brown another 30 seconds or so. A good tortilla will balloon up at this point. Remove from heat and let them rest while cooking the remaining tortillas. Use quickly.

The detail is exactly what I appreciate when I am looking for a great recipe – and your intro photo is definitely an invitation to read more. YUM. Yum and double YUM (YUM)! 🙂Is it possible for you to get a subscribe with e-mail plug in for your site? I would love to get your new posts in my e-mail box. I never get to my rss feeds or google readers in a timely fashion.🙂Valerie

Thanks for the challenge. This challenge was hitting 2 birds w/ one stone..i get to make my homemade salsa verde for the first time and finally found the time to make Cochito Chianpaneco. Thanks again!

Barbara..thank you so much for such a yummy challenge! I was late, but only because I lost the original photos 🙁 Regardless, it was such a treat since we all LOVE Mexican food here. As always, yours looks terrific and the photos are mouth watering!

Thanks for choosing such a fun challenge! Everyone here loved them. I had never bought a tomatillo or an Anaheim pepper before and was happy for the need to do so. We will very certainly be making it again and may even make enough enchilada sauce to can some for later use. Loved this one!